Deboned chicken

(10 portions)

  • 2 whole chickens
  • 200 g butter
  • 3 onions, roughly chopped
  • 2 cloves of garlic, roughly chopped
  • 10 slices brown bread, finely chopped in a food processor
  • handful of parsley, finely chopped
  • salt and freshly ground black pepper to taste
  • about 50 ml olive oil
  • juice of 2 lemons
  • about 10 ml Worcestershire sauce

Turn the chicken breast side down. Cut open in the middle of the back. Using a sharp knife, start cutting off the meaty part against the carcass of the chicken. When you reach the wings and drumsticks, break the bones at the joint. The bones will stay in the wings and drumsticks. Remove the backbones and breastbones and set the chickens aside. Now make the stuffing. Melt half the butter in a saucepan. Add onions and garlic and fry until soft and translucent. Add breadcrumbs and parsley and mix well. Add rest of butter and stir through until melted. Season with salt and pepper. Let the mixture cool before stuffing the chickens. Heat oven to 180ºC. Divide stuffing into two parts. Using your hands, press stuffing together. Stuff the chicken and fold closed. Secure with toothpicks. Pour olive oil into oven roasting dish. Put chicken in dish, cut side down. Pour lemon juice and Worcestershire sauce over the chicken. Season with salt and pepper and place into warm oven. Roast about 1 ½ hours until cooked and brown.